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7754810 
Journal Article 
Evaluation of supercritical fluid extraction as sample preparation method for the study of Roncal cheese aroma 
Larrayoz, P; Ibanez, FC; Ordonez, AI; Torre, P; Barcina, Y 
2000 
Yes 
International Dairy Journal
ISSN: 0958-6946 
ELSEVIER SCI LTD 
OXFORD 
10 
11 
755-759 
English 
WOS:000167290700002 
Aromatic extracts of Roncal cheese were obtained by supercritical fluid extraction (SFE) in different solvent conditions. An adequate support for sensory perception of the extracts has been selected from a group containing four commercial products: sweetened cream, quark, cottage cheese and ewes' milk whey cheese (ricotta type). Ewes' milk whey cheese was found to be an adequate support for assessing sensory qualities in the Roncal cheese. To assess the representativeness of the aromatic extracts, three different sensory methods were applied: ranking, similarity and matching tests. The reconstitution solvent mixture which best represented Roncal aromatic qualities was n-hexane: acetone (2: 1). © 2001 Elsevier Science Ltd. 
sensory analysis; supercritical fluid extraction; ewe's cheese; aroma representativeness; aroma extraction